Summer Grill Tandoori Chicken

By ParsiCuisine.com 6 comments

INGREDIENTS 2 pounds skinless, boneless chicken breasts, halved lengthwise 6 garlic cloves, finely grated 4 teaspoons finely grated peeled ginger 4 teaspoons ground turmeric 2 teaspoons garam masala 2 teaspoons ground coriander 2 teaspoons ground cumin 1½ cups whole-milk yogurt 1 tablespoon kosher salt 3 tablespoons ghee (clarified butter) or vegetable oil 1 small onion, […]

Audh – forgotten but now remembered

By ParsiCuisine.com 3 comments

Parsi Audh – forgotten but now remembered.

Doodhi ni Barfi

By ParsiCuisine.com No comments

Doodhi ni Barfi Ingredients: 800 gm Doodhi 400 gm sugar 200 gm mawa Pinch of cardamom 0ne drop of edible green color 5 tsp chopped pistachios and almonds Method:  Boil the doodhi for 1 minute Put the doodhi in a non-stick pot and then put 400 gm sugar. Keep cooking for 15-20 minutes. Then put the mava […]

Parsi Sev

By ParsiCuisine.com 24 comments

Parsi Sev

Purchase Dhansak Masala, Indian Curry Powder, Spices and Herbs, Nuts and Parsi Vasanu, Badam Pak items

By ParsiCuisine.com No comments

To order Dhansak Masal, Indian Curry Powder, Spices and Herbs, Nuts and Parsi Vasanu, Badam Pak items

Ava Ardivisur Parab and enjoying the Dal ni Pori

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Today is “Ava roj (day) and Ava mahinoh (month)” in the Parsi community of India. Dar ni Poris (Sweet lentil and dry fruit pastries) are sent and eaten. The devout parsis go to the sea or any form of water to pray and pay respect to the water that nourishes the body, while enjoying the […]

Rita’s Dar ni Pori

By ParsiCuisine.com 29 comments

This is a pastry filled with sweet lentils and dry fruits (Mawa is optional). To top it all there are cherries, which are so festive. I specially like the red auspicious color they add, my mother used to get these added along with green, yellow and red Tutti-Frutti! ( candied fruits ) Question: Did you […]

Modak – Meaning and metaphor

By ParsiCuisine.com 2 comments

Ganpati Bappa Morya

80 Biryanis around the world

By ParsiCuisine.com 4 comments

Best Biriyani Around the world and its OriginBiryani was originated in Iran (Persia) and it was brought to South Asia by Iranian travelers and merchants. Local variants of this dish are popular not only in South Asia but also in Arabia and within various South Asian communities in Western countries. The spices and condiments used […]

Parsi Sev

By ParsiCuisine.com 1 comment

How to make authentic fluffy and delicious Parsi Sev for Birthdays, New Year, Weddings, and any Auspicious Occasion in your home. Time tested recipe by Rita. Parsi Sev is also known as Sweet Vermicelli and found in Indian Grocery Stores in the USA, UK and other countries outside India. Here is the recipe. Serves 10 […]

Indian Ghee or Clarified Butter. Also known as Butterschmalz – German for clarified butter which is excellent for making sugar cookies.

By ParsiCuisine.com 3 comments

How to make Indian Ghee or Clarified Butter.
Also known as Butterschmalz – German for clarified butter.

Bringing in the Butterschmalz – German for clarified butter which is excellent for making sugar cookies.

Cooking With the Parsis

By ParsiCuisine.com No comments

Cooking With the Parsis; Parsi: Indian Spices, Mideastern Cooking; Tehmina Alphonse’s Parsi Recipes Method for Making Ghee Kheema Kebabs (Spiced meatballs) Mango Kulfi Dhansak (Chicken with lentil puree) By Craig Claiborne PRINCETON, N.J. WOULD YOU come to dinner?” Tehmina Alphonse asked. “I will prepare you the traditional meal of the Parsis in India. Our culture […]

Health benefits of Ganthoda powder and Vasanu

By ParsiCuisine.com 12 comments

Health benefits of Ganthoda powder and Vasanu

Sandhra

By ParsiCuisine.com 5 comments

Parsi Sandhra – An ancient delicacy. Sandhra are fluffy white pancake like delicacy. They are made from rice flour that is kept to rise. You got to make them to know the taste of bygone days!

Home made Ghee or Clarified Butter

By ParsiCuisine.com 9 comments

Home made Ghee or Clarified Butter

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